Fun at the fair

By admin
21 June 2014

Do you want to bring the fun and magic of the fair into your kitchen? You might not have the jumping castle, merry-go-round and pony rides, but you can treat your kids with the bright colours, sweet treats and festive tastes of a day at the fair with these delicious recipes.

Tent cake

  • Makes 1 large cake
  • Preparation time: 1 hour


  • 1 big store-bought or homemade sheet cake
  • 250 ml (1 c) smooth apricot jam


  • 2 containers (500 g) plastic icing
  • red, yellow and brown cake colouring
  • icing sugar mixed with a little water to form a paste
  • wide red ribbon and narrower blue ribbon
  • coloured straws

Let’s make it: cake


1. Trim the sides of the cake neatly and halve it. Set one half aside (for the base of the tent cake). Halve the other half and set aside one half (for the second layer). Halve the other half and set aside one half (for the third layer). Mark the middle of the remaining piece and cut a large triangle.

2. Spread each cake layer with jam.

Let’s make it: icing

3. Roll out the plastic icing on a cornflour-sprinkled surface to about 2 mm thick. Roll onto the rolling pin and unroll onto the largest cake layer.

4. Press the icing down around the cake layer, make a slit in the icing at each corner and fold it down neatly. Cut off the surplus icing and set aside. Fold the remaining icing under the layer. Repeat with the other cake layers.

5. Stack the layers on top of one another from the largest to the smallest, with the triangle at the top.

6. Colour some of the leftover plastic icing with red colouring and cut into long strips about 1 cm wide. Put a strip of red icing along each corner of the cake and down the middle as shown in the picture. Start at the top, spread the icing with a little icing sugar paste and stick down. Repeat every 3 cm.

7. Colour some plastic icing yellow, roll out, cut out a rectangle and stick to the front of the third cake layer.

8. Press out circles in white and red icing, halve the circles and stick the halves along the bottom of the second, third and fourth cake layers. Colour some icing dark brown, roll out, cut out a door and stick to the front of the cake.

9. Cut the red ribbon into pieces to make flags and staple to the tops of straws. Press the straws into the corners of the cake and connect their tops with blue ribbon.

10. Finish off with a little figure as shown.

Fantastic fair pudding

Makes 10-12 jars

Preparation time: 20 min

Setting time: 1½ hours

  • 6 packets jelly (80 g each), two packets each in three colours
  • 1 can (380 g) evaporated milk, chilled
  • 1 can (385 g) condensed milk

1. Prepare 2 packets of jelly (two colours) according to the packet instructions. Pour a layer of one colour per jar into 10-12 glass jars with lids. Allow to set.

2. Prepare another 2 packets of jelly (two colours). Beat the evaporated milk until stiff and divide between the two jellies. Fold in well. Spoon a layer of evaporated milk jelly on top of the first layer in each jar. Allow to set.

3. Prepare the last 2 packets of jelly and beat half of the condensed milk into each. Pour a third layer of jelly mixture into each jar. Allow to set.

Sugar-coated popcorn

Makes about 4 cups

Preparation time: 10 min

Cooking time: 15-20 min

  • 250 g popcorn kernels
  • 250 ml (1 c) caster sugar
  • 60 ml (¼ c) water
  • 15 ml (1 T) honey or golden syrup
  • red or green food colouring

  1. Pop the popcorn kernels in a pot and set aside.
  2. Pour the caster sugar, water and honey or golden syrup into a large saucepan over medium-high heat. Stir well until the sugar has dissolved. Brush the sides of the saucepan with a wet brush to avoid crystals forming. Bring the mixture to the boil.
  3. Stir in a few drops of food colouring. Add about six handfuls of popcorn. Keep stirring until the syrup around the popcorn begins to crystallise and all the liquid has evaporated. Remove from the stove when the syrup begins to caramelise on the base of the saucepan.
  4. Spoon onto a baking sheet and allow to cool. Spoon into containers.

Chocolate pretzels

Makes about 250 g

Preparation time: 30 minutes

  • 200 g dark chocolate, coarsely chopped
  • 200 g pretzels
  • 100 g white chocolate, chopped

Line baking sheets with baking paper and grease with non-stick spray.

  1. Put the dark chocolate in a glass bowl and melt over a saucepan of boiling water or in the microwave. Stir occasionally until the chocolate is smooth.
  2. Dip half the pretzels in the dark chocolate and arrange in a single layer on the baking sheets to set. Repeat with the white chocolate and the remaining pretzels.
  3. Drizzle the pretzels with contrasting chocolate.

Biltong treats

Makes about 12

Preparation time: 30 min

  • 1 loaf sliced white bread, crusts removed
  • 125 ml (½ c) smooth apricot jam
  • 125 ml (½ c) soft butter
  • 10-15 ml (2-3 t) Marmite
  • 250 ml (1 c) ground biltong

  1. Make sandwiches with the bread and apricot jam.
  2. Mix the butter and Marmite and spread on the outside of the sandwiches.
  3. Press shapes out of the sandwiches with cookie cutters or cut the sandwiches as preferred.
  4. Spread the sides of the sandwiches with the remaining butter mixture.

Roll them in the ground biltong until covered.

Pizza cones

Makes about 12

Preparation time: 20 min

Cooking time: 5-7 min

Hawaiin filling

  • 1 can (440 g) pineapple pieces, drained
  • 125 ml (½ c) grated Cheddar cheese
  • 125 ml (½ c) grated mozzarella cheese
  • 250 g ham, cubed

Chicken filling

  • 4 chicken breasts, cooked and cut into pieces
  • 250 ml (1 c) whole-kernel corn
  • 250 ml (1 c) grated mozzarella cheese

Cheese and tomato filling

  • 200 g baby tomatoes, quartered
  • 125 ml (½ c) grated Cheddar cheese
  • 250 ml (1 c) grated mozzarella cheese
  • salt and pepper


  • 12 tortillas

Preheat the oven to 200 °C.

Let’s make it

  1. Mix together the ingredients for each filling separately.
  2. Cut the tortillas in half and roll each into a cone. Wrap in wax paper or baking paper and tie with string.
  3. Spoon filling into each of the cones.
  4. Arrange on a baking sheet and grill until the cheese has melted slightly.
  5. Serve hot or cold.

Dried fruit brittle

Makes about 12 bars

Preparation time: 5 min

Cooking time: 20-25 min

  • 70 g dried peaches
  • 100 g dried cranberries
  • 200 g mixed nuts
  • 40 g berry and seed mix
  • 250 ml (1 c) sugar
  • 60 ml (¼ c) water
  • 15 ml (1 T) golden syrup or honey

Line a baking sheet (30 x 11 cm) with baking paper and grease well with butter or non-stick spray.

  1. Sprinkle the dried fruit, nuts and seeds onto the baking sheet.
  2. Pour the sugar, water and golden syrup or honey into a saucepan and stir over medium- high heat until the sugar has dissolved. Don’t allow to boil before the sugar has dissolved. Clean the sides of the saucepan with a wet brush to prevent sugar crystals forming.
  3. Let the syrup boil without stirring until it’s at the hardball stage and is caramel coloured. Be careful as this happens quickly and the mixture can easily burn.
  4. Pour the syrup quickly and evenly over the fruit, nuts and seeds, and allow to cool.
  5. Cut into bars before the mixture is completely hard.

Large berry meringues

Makes 18-20

Preparation time: 20 min

Cooking time: 2 hours

Berry puree

  • 250 g frozen berries of your choice
  • 60 ml (¼ c) sugar
  • 30 ml (2 T) water


  • 8 egg whites
  • 2 ml (½ t) salt
  • 2 ml (½ t) cream of tartar
  • 500 ml (2 c) caster sugar
  • 30 ml (2 T) cornflour

Preheat the oven to 130 °C.

Line a large baking sheet with baking paper and sprinkle with a little cornflour.

Let’s make it

  1. Bring the berries, sugar and water to the boil in a small saucepan. Simmer for a few minutes and purée with a stick blender. Set aside to cool.
  2. Beat the egg whites, salt and cream of tartar until frothy. Add the caster sugar a spoonful at a time, beating until light and shiny.
  3. Fold in the cornflour with a metal spoon. Spoon large spoonful’s of the meringue onto the prepared baking sheet.
  4. Stir a teaspoonful of purée lightly through each meringue. Bake for about 2 hours. Switch off the oven and allow to cool in the oven

Super sherbet

Makes 500 ml (2 c)

Preparation time: 10 min


  • 500 ml (2 c) icing sugar
  • 15 ml (1 T) tartaric acid or citric acid
  • 15 ml (1 T) bicarbonate of soda


  • ice-cream cones
  • lollipops

Let’s make it

  1. Mix all the ingredients well.
  2. Fill the cones with the sherbet and serve with lollipops.

Coconut marshmallow cake

Makes 1 medium cake

Preparation time: 15 min

Setting time: about 1 hour

  • desiccated coconut
  • 60 ml (4 T) gelatin
  • 250 ml (1 c) cold water
  • 4 x 250 ml (4 c) caster sugar
  • 250 ml (1 c) boiling water
  • 3 food colourings
  • 20 ml (2 t) vanilla essence


  • desiccated coconut
  • candyfloss

Let’s make it

  1. Spray a deep, loose bottom cake tin (20- cm diameter) with non-stick spray. Sprinkle the base with coconut.
  2. Sponge the gelatin in the cold water. Heat until dissolved (don’t boil).
  3. Add the caster sugar and boiling water. Whisk for 7-10 minutes with an electric mixer until the mixture thickens and turns white.
  4. Divide into three portions and colour each with a different food colouring. Add the vanilla essence.
  5. Pour one portion into the tin. Let it settle. Add the second and third portions.
  6. Refrigerate until set.
  7. Turn out, roll the sides in coconut and decorate with candyfloss.

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